Celebrity chef Adrian ‘Richo’ Richardson shares his recipe for garlicky potato and spinach soup – the perfect warmer on these windy days.

Ingredients:

75g butter
3 heads of garlic, cloves peeled and crushed
1 large onion, finely diced
2 leeks, finely sliced
2 celery stalks, finely sliced
1 bay leaf
1 tablespoon chopped thyme
1.5 litres chicken stock
4 potatoes, peeled and cut into 1.5cm slices
300g baby spinach leaves, roughly chopped
salt
freshly ground black pepper
juice of 1 lemon
1/2 cup roughly chopped flat-leaf parsley

Melt the butter in a large heavy-based saucepan.
Add garlic, onion, leek, celery, bay leaf and thyme and fry gently for 3-4 minutes, until soft but not coloured.
Add the stock and bring to boil.
Lower the heat and simmer, uncovered, for 45 minutes.

Add the potato and cook for a further 15 minutes, until soft.
Throw in the spinach and cook briefly until it wilts.
Season to taste, then stir in the lemon juice.
Scatter on parsley and serve

Serve 6

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